Maple BBQ Ribs
Maple BBQ Ribs are classic southern barbecue at it’s finest. Cooked low and slow smoked with hardwood. We finish these tender and juicy ribs with a homemade sauce that is practically the best thing you’ve ever tasted.
If you find yourself craving the sticky goodness of barbecue ribs, you have to give this recipe a try. Our Maple BBQ Sauce has incredible depth of flavor from the pure maple syrup and cane syrup combination along with the best blend of savory spices. A fantastic new twist on baby back ribs.
Maple BBQ Ribs ~ Easy Baby Back Ribs Recipe
Serve these hickory smoked baby back ribs with grilled corn on the cob, garlic rosemary potatoes and easy garlic bread that can all be made on the grill. A tried and true family favorite with easy cleanup!
Ingredients Needed:
- Baby Back Ribs
- Kosher Salt & Pepper
For the Maple BBQ Sauce:
- Ketchup
- Pure Maple Syrup
- Apple Cider
- Real Cane Syrup
- Worcestershire Sauce
- Granulated Garlic
- Smoked Paprika
- Onion Flakes
- Black Pepper
- Kosher Salt
- Ground Red Pepper
How to Grill Maple BBQ Ribs:
- Set ribs out to come to room temperature while you prepare a grill fire to about 300° with hickory for smoke flavor.
- Pat ribs dry with paper towels and place on a baking sheet.
- Season with kosher salt and pepper.
- Grill over indirect heat with the grill lid closed for about 1 hour 15 minutes.
- Meanwhile, prepare the maple bbq sauce.
- Check internal temperature with a digital thermometer.
- When ribs reach about 175 – 180º brush liberally with maple bbq sauce.
- Close the lid and continue to cook another 15 minutes until ribs reach 195 – 200º.
- Remove from grill to a baking sheet and allow to rest about 10 minutes before slicing.
- Slice and serve with additional sauce.
How to Store and Reheat:
- Store leftover ribs wrapped in plastic wrap or foil in the refrigerator up to 4 days.
- Grilled ribs can be frozen. Just wrap tightly in 2 layers of plastic wrap plus a layer of foil or use a vacuum sealer to seal. Freeze up to 3 months. Thaw in refrigerator before reheating.
- Reheat ribs in a single layer in a baking pan. Brush with additional BBQ sauce and cook in a 350° oven for about 10- 15 minutes or until heated through.
More Delicious Rib Recipes to Grill:
Peach BBQ Ribs are crazy good with a sweet and spicy homemade Peach BBQ Sauce are like nothing you have ever tried. Amazing flavor from the hardwood smoke and sticky sweet glaze.
Brown Sugar Baby Back Ribs skips the sauce and are simply seasoned with our Best Dry Rub for an epic rib feast that will have your dinner guests begging for more.
Coca- Cola Ribs are hickory smoked with the perfect balance of sweet and savory with the homemade Coca-Cola glaze. A must-try for your next cookout.
Break up the dinner routine this week with these tender, juicy and flavorful Maple BBQ Ribs recipe. The hickory smoke and homemade sauce is sure to be at the top of best rib recipes you can make at home.
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Maple BBQ Ribs
Ingredients
- 2 racks baby back ribs
- 2 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- 2 cups Maple BBQ Sauce - recipe below
Instructions
- Set ribs out to come to room temperature while you prepare a grill fire to about 300° with hickory for smoke flavor.
- Pat ribs dry with paper towels and place on a baking sheet.
- Season with kosher salt and pepper.
- Grill over indirect heat with the grill lid closed for about 1 hour 30 minutes.
- Meanwhile, prepare the maple bbq sauce.
- Check internal temperature with a digital thermometer. When ribs reach about 175 - 180º brush liberally with maple bbq sauce.
- Close the lid and continue to cook another 15- 20 minutes until ribs reach 195 - 200º.
- Remove from grill to a baking sheet and allow to rest about 10 minutes before slicing.
- Slice and serve with additional sauce.
Notes
Nutrition
Maple BBQ Sauce Recipe
Ingredients
- 2 cups ketchup
- 1 cup pure maple syrup
- 1 cup apple cider
- ¼ cup cane syrup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon granulated garlic
- 1 tablespoon smoked paprika
- 1 tablespoon onion flakes
- 2 teaspoons kosher salt
- 2 teaspoons coarse ground black pepper
- 1 teaspoon dry mustard
- ¼ teaspoon ground red pepper
Instructions
- In a saucepan, add ketchup, maple syrup, apple cider, cane syrup, garlic, smoked paprika, black pepper, salt, dry mustard and red pepper.
- Whisk mixture together until well combined.
- Cook over medium heat until mixture comes to a low boil, stirring often.
- Continue to cook for 5 minutes, remove from heat and set aside until slightly cooled.
- Store in airtight containers in the refrigerator up to 3 months.
Nutrition
